Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Large Thai dried chilies *
1/2 ts Chopped coriander roots **
1 t Minced Galanga (Kha) or ging
1 t Kaffir lime peel or lime zes
2 tb Minced garlic
2 tb Minced red onions
1 tb Thai shrimp paste
1 3/4 c Cooked and pureed soy beans
2 Eggs
1 tb Rice flour
3 tb Fish sauce (Nam Pla)
1 t Finely chopped Kaffir lime l
2 ts Cilantro leaves
1/2 c Oil for frying
-----DIPPING SAUCE-----
2 Medium chilies minced
2 ts Salt
4 tb Sugar
4 tb Vinegar
* Soak in hot water until soft ** Omit if not
available *** Squeeze out all the water DIRECTIONS:
Using a mortar and pestle or a blender. Puree chilies,
coriander roots, Galanga, lime peel, garlic, onions
and shrimp paste. Add soy beans and rice flour and
blend well. Transfer the soy bean mixture to a bowl
and add eggs, Kaffir lime leaves, cilantro leaves and
fish sauce and stir vigorously with a wooden spoon
until well blended. Heat oil in a large flat bottom
fry pan over medium heat. Meanwhile, dip hands in
water and form the soy bean mixture into patties,
about 1-1/2 inch in diameter each. Fry until well done
and golden brown. Drain the oil on paper towels. Serve
hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~
Heat salt, sugar and vinegar in a small saucepan over
low heat until the salt and sugar is dissolved. Cool a
bit, add chilies and stir to mix well. NOTE: The
mixture must be on the dry side. If the mixture is
too soggy it won't be crispy when fried. The
solution
would be to lay the patties out on a cookie sheet
to
air dry about 15 minutes or so before frying.
